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To Pickle Mushrooms

A method of pickling mushrooms in salt, water, and cold spiced vinegar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Mushroom and vinegar are a kitchen classic. They rank in the top 18% of all ingredient pairs, and cooks put them together in 2,070 recipes. Both carry 2-methoxy-4-methylphenol, which smells smoky, clove. The science ↓

To Pickle Mushrooms

Ingredients

Directions

Prepare

  1. Stew mushrooms in salt and water just enough to prevent sticking.

Pickle

  1. Pour off the water and add cold spiced vinegar.

  2. Cork tightly and keep in a cool place.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Mushroom + vinegartop 18% of all pairs
    Smell alikemoderate
    Cooked together2,070 recipes

    Shared aroma: 2-methoxy-4-methylphenol (smoky, clove).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Mushrooms
Main ingredient; they soften slightly in the brief stew and then absorb the spiced vinegar flavour.
Cold spiced vinegar
Acidity and spice flavour that preserves the mushrooms and gives the pickle its tang.

The step that matters

Stewing the mushrooms briefly. Stewing only long enough to prevent sticking keeps the mushrooms firm. Overcooking releases moisture and makes them soft, which dilutes the vinegar and weakens the texture of the finished pickle.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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